Rosemary, Carrot & Coconut Yoghurt Wholemeal Scones

These scones are light, moist, and very simple to make. Perfect for weekend brunch!

Ingredients:

3 cups of wholemeal spelt flour

3 tsps baking powder

4 large tablespoons of Raglan Coconut Yoghurt

1 grated carrot

Half a cup of water

Generous handful of pumpkin seeds

Fresh rosemary, chopped

Method:

Combine ingredients, adding more water if needed to get the mixture to a nice, kneadable texture. Knead it all through until there are no lumps. Form into scone shapes on a lined baking tray. Top each scone with a spring of rosemary, and bake in the oven on 200C for approx 15 minutes, or until a fork comes out clean.